Monday, September 28, 2009

Red Sox Nation and Jerk Chicken

Tonight we're trekking to Fenway park with tickets for the EMC boxes, great seats that I would never have anticipated plunking my fanny down in. It's supposed to rain, and this will be, I hope, the night the Sox clinch the playoff berth. We have been watching all the games religiously, to the detriment of housework, writing, exercise, reading, well. . . you know. Rabid Red Sox fans. I'll wear my red sweater and maybe even my 2004 World Series shirt.

Yesterday I finished reading my WIP. Was very discouraged about how BAD some of it read, then all of a sudden, the story perked up and the prose was flying, and then it calmed down some, but of course, the good thing is that I can recognize draggy passages and fix them. I also read the first 20 pages of World of Mirrors and still like that book a lot, although it has been a hard sell. I still have hope. Sucking It Up becomes a lifestyle.

I took a main course salad to a meeting yesterday that is worth repeating. It was called a Caribbean Jerk Chicken Salad, and I found the recipe on the Internet. I made my own Jerk Seasoning, and this being New England I didn't grind up any habanera peppers, nope, just good old cayenne. The salad called for mesclun lettuces, baby spinach, apple, blue cheese, raisins, walnuts and red onion. And the chicken. I mean, what's not to like? We had it for dinner (leftovers) last night and also for lunch today. I just keep adding lettuce and baby spinach to the wilted greens in the bottom.

Here is the recipe:

For the Jerk Seasoning, here is the recipezaar recipe:

I had the ingredients on hand, and saved myself a few dollars. Spices and seasonings are always better fresh, but then, you knew that.

I buy dried chive from Penzey's spices,

They may even have a Jerk Seasoning if you don't have everything on the list. Penzey's rubs are the best, and I love Barbecue of the Americas and Northwoods Seasoning and a bunch of others.

Yours in soup and salad and fiction,


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